Friday, June 8, 2012

One Pot Meals

Everyone is guilty of it. You pin dozens of recipes on Pinterest and never get around to making any of them. Sound familiar? I found myself in a similar rut a few weeks ago, so decided to give some new recipes a try. Here are two that I found especially delicious. In fact, I've already made them twice already. Enjoy! Skillet Rosemary Chicken Skillet Rosemary Chicken lightly adapted from Food Network 

 If I plan ahead next time, I’ll probably marinate the chicken for a couple of hours before continuing with the recipe. The skin is quite flavorful but if you eat your chicken skinless, you’ll be relying on the potatoes and mushrooms for most of the impact. Not that this is a huge problem… 

 3/4 pound small red-skinned potatoes, halved, or quartered if large 
Kosher salt 
2 sprigs fresh rosemary, plus 1 1/2 tablespoons leaves 
2 cloves garlic, smashed 
Pinch of red pepper flakes 
Juice of 2 lemons (squeezed halves reserved) 
2 tablespoons extra-virgin olive oil 
4-6 skin-on, bone-in chicken thighs (6 to 8 ounces each) 
10 ounces cremini mushrooms, halved 

 Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside. Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat. Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Remove chicken from pan; add the mushrooms and potatoes to the skillet, place chicken over mushrooms and potatoes and drizzle with any marinade remaining in the bowl and the juice of the remaining lemon. Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes. 


12 ounces whole wheat penne 
1 tablespoon olive oil 
4 cloves garlic, minced 
1 pinch crushed red pepper flakes 
8 ounces button mushrooms, sliced 
2 medium tomatoes (about 1/2 lb.) chopped 
Salt and pepper, to taste 
4 cups fresh spinach 
10 ounces medium raw shrimp, peeled and deveined 
1/2 cup marinara sauce 
1/3 cup 0% plain Greek yogurt 
1/4 cup grated parmesan cheese 

 Cook penne according to package directions, omitting salt and fat. Drain and set aside. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften. Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with Parmesan cheese.

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